Persimmon preservation method

The invention belongs to the field of food preservation, and particularly relates to a persimmon preservation method. According to the fresh-keeping method, ionone and 1-methylcyclopropene are used; wherein the treatment concentration of ionone is 0.63 g/L-5g/L, and the treatment concentration of 1-...

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Bibliographische Detailangaben
Hauptverfasser:	GAN WEIJIANG, WANG ZHONGMIN, XU HUANGWEN, RAN ZHAOJIN, JIANG WENBIN, PANG RUI, ZHOU YINGHUA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention belongs to the field of food preservation, and particularly relates to a persimmon preservation method. According to the fresh-keeping method, ionone and 1-methylcyclopropene are used; wherein the treatment concentration of ionone is 0.63 g/L-5g/L, and the treatment concentration of 1-methylcyclopropene is 1g/m < 3 >. The postharvest persimmon preservation method has the function of prolonging the shelf life of the persimmons. The method has the advantages of cheap and easily available raw materials and simple and feasible use process, and has great potential to be applied to the field of agricultural production. 本发明属于食品保鲜领域，具体涉及一种柿果保鲜方法。该保鲜方法使用紫罗兰酮与1-甲基环丙烯；其中，紫罗兰酮处理浓度为0.63g/L-5g/L，1－甲基环丙烯处理浓度为1g/立方米。本发明的采后柿果保鲜方法具有延长柿果保质期的功能。该方法原料廉价易得，使用过程简单易行，有较大的潜力应用于农业生产领域。